u/Bitter_Lie7447

This is my best batch of biltong yet. The beef from my Akaushi steer.

What is considered a properly prepared biltong?

I see many people call out biltong as case hardening while others call it wet. The undertones that I assume from ‘case hardening’ comments is that they were not done properly.

I’ve done wet, and dry…. Here’s a batch of lamb biltong that I just made, it’s dry all the way through (can see dry meat fibers when pulled apart).

With no experience with Biltong other than YouTube and forums, I’ve been experimenting and will continue to prepare them the way I like them.

But curious, what does the group consider a good prepared biltong look like? Please post pics.